I want to start a thread that we can keep adding to to get everyone's ideas and recipes for using coconut oil. I know a number of us are trying it out and it would be great to have all the info in one place.

Okay, I'll start. Yesterday I made coconut mayonnaise and it turned out great. I used it to make my "faux-tato" salad (using cauliflower instead of potatoes) and it was freakin' fantastic. I also made up some SF/LC 1000 Island dressing.

I used the expeller pressed coconut oil because I didn't really want it to taste like coconuts.

Here's the recipe I used (next time I think I will try to use only CO and no olive oil and see how it works).

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.

Makes about 1 1/2 cups

Next time I make this for ranch or 1000 island I'm going to omit the mustard.

Mix all ingredients and let rest several minutes. Fill 6 muffin tins (I use a silicone pan, you may need to grease metal pans) and bake at 350 degrees for about 12 minutes, until top springs back when lightly touched. Remove from pan and let cool. Makes 6 muffins.

Heather,
I've thought about making mayonnaise with coconut oil, but thought it would get too hard to spread once it cooled. You didn't have a problem with that?

No, actually, I was surprised at how well it came out. Maybe the stiffness of the cooled coconut oil actually helped make the final product a nice firm (like a chilled pudding) consistency. It blended in with my salad beautifully! Next time I'm going to make it with just coconut oil instead of half CO and half olive oil just to see what happens.

Basically I used the mayo recipe from the first post in this thread, but I omitted the mustard and salt and used 1 cup of expeller pressed (organic, non-chemically expeller pressed) coconut oil and no olive oil (the only reason I didn't use virgin coconut oil is because I didn't want it to taste like coconut). Then I added 1 cup of Hood's Fat Free Carb Countdown milk and 1 package of Ranch dressing mix (actually, I used the Ranch Dip mix because they were out of the dressing mix at the store when I went to go buy it). I mixed it all together and refrigerated it. Once I had used about 3/4 of it, it started to be really thick so I added another 1/2 cup of Hood's to thin it a bit.

I don't know how long it would keep in the frig - I've gone through mine in about a week. It should last until you use it all, I should think.

Heather,
I am so thankful you posted this coconut oil mayonnaise recipe! I made it with all expeller pressed coconut oil, and it truly is wonderful! Now I can finally toss the Hellman's with out a cringe.

Melt it all together over a double boiler. Pour on a tray over nuts if you want and chill in freezer until hard. Break into small pieces and store in freezer. YUM! Gas free. Low on the guilt scale!! WAY better than Russel Stovers. Not very sweet (I prefer it that way, you may want to add more of the sweetened stuff if you like it sweet).

Melt it all together over a double boiler. Pour on a tray over nuts if you want and chill in freezer until hard. Break into small pieces and store in freezer. YUM! Gas free. Low on the guilt scale!! WAY better than Russel Stovers. Not very sweet (I prefer it that way, you may want to add more of the sweetened stuff if you like it sweet).

Hey all, visited our local health food store today and David Hawkins, owner and herbalist for 25 years, gave me a paper on coconut he drafted. Here are some nice tidbits if you didn't know:

.....As a neutraceutical, it provides health beneftis beyond its basic nutritional value as evidenced in populations throughout Asia and the Pacific....As listed by Bruce Fife, coconut oil: improves digestion, provides quick energy, improves insulin secretion and utilization of blood glucose, improves calcium and magnesium absorption for the development of bones and teeth, aids in the absorption of minerals and fat soluble vitamins, supports healthy thyroid function, supports and aids the immune system, makes skin smooth and soft, reduces the need for essential fatty acids, and helps to protect the body from free-radical damage.

....But, will coconut oil really help you lose those extra pounds? The medium-chain fatty acids found in coconut oil help to speed up metabolism, promoting weight loss. Since these fats are sent directly to the liver, instead of circulating in the blood stream, they are converted into energy rather than being stored as body fat. Those suffering from hypothyroidism may be pleasantly surprised by the kick-start coconut oil provides to their sluggish metabolism. A list of references on studies dealing with metabolism rates and consumption of coconut oil can be found in Dr. Fife's book, The Healing Miralces of Coconut Oil.

....When you make the switch to coconut oil, there are some basic guidelines you should follow. First and most important, stay away from the hydrogenated varieties. The process of hydrogenation creates the trans fatty acids (TFAs), which have been proven to cause the elevated levels of cholesterol in the blood, which can lead to heart disease. These substances are not present in natural extra virgin coconut oil. Virgin coconut oil should smell mildly of coconut; the others don't. Also, avoid the term "bleached" and "deodorized" as the processes used to bleach and deodorize may add undersirable chemical components to the oil. Once you have selected a clean, natural oil, try to consume three to four tablespoons per day. This is a therapeutic doesage and should provide your body with enough lauric acid to really give your immune system a boost.....be sure to store your coconut oil in a cook, dark area. You may refrigerate your oil if you like, but it is not necessary to maintain freshness.

The health food store was also interested in your recipes that include coconut oil such as the "mayo" and salad dressings.....I haven't purchased any coconut oil yet because they only had a 32 oz. jar for $28.00..yikes! A little too much oil there until I see if I like it...

__________________---Char---

I think I can...I think I can...I think I can.....I think i can. If the Little Engine That Could can....can I?

I found this by googling "coconut oil smoothie recipe" You could turn it into low-carb by subbing out the fruit and juice, I think:

For those who either don't have time to cook, or don't enjoy it, I heartily recommend a breakfast smoothie as a way to add coconut oil to your diet. Although I enjoy cooking and baking, my wife and I frequently go out for our evening meal so our morning smoothie is often our source of coconut oil for the day. We find this drink so satisfying that we even take the ingredients and a hand blender along when we are on vacation. I use a "stick" or immersion blender to make the drink since it is easy to clean and also does a better job than a traditional blender since it tends to pull the ingredients down into the blade as opposed to tossing them up in the air. The best "stick" blender I have found (both on the basis of price and reliability) is made by Braun. They sell for under $30 and do a very good job without a lot of extra bells and whistles. My basic recipe follows, but all of the proportions are adjustable depending on the size and consistency of the drink which you prefer.

Blend the above ingredients with the immersion blender until they are smooth. If the drink is too thick for your taste, add a little more juice. Clean up is a quick rinse and blending of a drop or two of dish soap in some hot water and a thorough rinse.

"Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways
- Chardonnay in one hand - chocolate in the other - body thoroughly used up, totally worn out and screaming "WOO HOO! What a Ride"

Rosie, there are a number of bar and cookie recipes I've seen. One of my favorites is the Snackeroons recipe that I posted here awhile ago. I'll have to dig it up and repost it. It's a great on the go breakfast cookie.

I have made macaroons (with unsweetened coconut) with the choc and VCNO - they were great.

Melt the coconut oil to a liquid, add in cocoa powder and sweetener. Stir to combine and blend well.

Blend nuts into chocolate mixture. (optional)

Have chilled a metal bakeware lasagna or cake pan or pans in freezer for ten minutes or so. Remove from freezer and line with waxed paper. Then pour mixture into chilled pan and spread to desired thickness.

Pop it in refrigerator or freezer on level shelf and let it sit 10 minutes or so. It will harden quickly and breaks with a snap.

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.

1. In a small bowl, whisk together the vinegar, chives or scallions, salt, sweetener, garlic, savory or oregano, and cayenne.
2. Add the mayonnaise and whisk until well blended. Refrigerate until ready to use.

Set the chopped nuts and 2-3 teaspoons of the coconut flakes aside, if rolling the coconut balls in the mixture. Or you may combine all ingredients in a small bowl and mix well. Form the mixture into a shape similar to a flattened macaroon and freeze. The ingredients freeze in about 5 minutes. The coconut treat will pop right out of the bowl and you can eat it like a cookie. Or you can divide the ingredients into two or three small balls. Mix together the chopped nuts and remaining coconut flakes on a flat plate and roll the balls in the mixture; freeze for at least 5 minutes.

Rinse chicken and pat dry. Cut the chicken into strips and set aside. Mix coconut flakes and ground almonds together on a dinner plate. In a medium-size bowl, beat the egg. Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture. Heat the oil in a pan and sauté the chicken strips until completely opaque through the center. Sever over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette.

Serves 2

================================================== ========

Garlic-Parmesan Halibut
This halibut is so delicious it’s hard to believe that it’s a healthy, low-carb entrée.

1. On each side of the fish steak, make 3 diagonal cuts 2 inches long and 1/2 inch deep. Place the halibut in a large, shallow dish and pour the lemon juice over it; marinate for 30 minutes at room temperature.
2. Preheat oven to 450 degrees F.
3. Place the fish on a broiling pan and sprinkle with lemon juice from the marinade along with black pepper. Bake the fish for 15 minutes, or until it is opaque in the middle.
4. While the halibut is baking, combine the mayonnaise, Parmesan cheese, lemon juice, green onions, garlic, mustard, and hot sauce or cayenne in a small bowl and mix well.
5. Remove halibut from the oven and then turn the oven to broil.
6. Sprinkle salt, as desired, over the fish and then spread some of the topping over each fillet. Broil the fish for about 1 minute, or until the topping is golden brown.

1. In a small pan, melt the coconut oil. Add the zucchini and onions and sauté until tender.
2. Next, add the cherry tomatoes, stir and sauté for 2 minutes.
3. While the vegetables are sautéing, beat the eggs with milk in a small bowl. Add salt and pepper to taste.
4. Pour eggs into the pan and scramble lightly.
Serves 1-2

i just tried the coconut chocolate candy and yuck! waaayyy too much coconut flavor for me to handle but now i have a bowl full of melted together chocolate-coconut oil. what can i do with this oil? should i bake it into a cake somehow or add it to a smoothie?

i just tried the coconut chocolate candy and yuck! waaayyy too much coconut flavor for me to handle but now i have a bowl full of melted together chocolate-coconut oil. what can i do with this oil? should i bake it into a cake somehow or add it to a smoothie?

Try making SpongeBob's flaxmeal bread with it. I use 1/2 flaxmeal, 1/2 Carbquik. My favorite variation is the chocolate and you could make it by adding your mixture. It would be great and wouldn't taste too much like coconut. Add at least 1 tsp or more of vanilla.